Make Sausage Rolls
Sausage rolls are often described as a sausage wrapped in a piece of pastry dough. For the real sausage roll aficionado nothing could be further from the truth.
Puff pastry is normally used to form a shell because of its delicious, light, and flaky consistency. To this is added a unique filler consisting of a blend of ground meats, bread crumbs, herbs, and spices.
Ingredients
- 2 sheets of puff pastry (1 box or approx. 500g)
- 500g sausage meat
- 500g minced beef
- 2 cups white breadcrumbs
- 1/2 tsp ground sage
- 1/2 tsp curry powder
- 1/4 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 Tbsp Salt
- 1/2 tsp white pepper
- Beaten egg or milk to brush the top
Steps
- Light oven to Gas Mark 6, 170C. Position shelf in middle of oven.
- Combine sausage meat, beef mince, breadcrumbs, and spices in a bowl. Mix until all ingredients are combined.
- Roll out pastry to approximately 3 mm thickness.
- Form mixture into sausage-like pieces by rolling in palms of hands. Place formed mixture end-to-end on edge of pastry. Allow a small edge so that pastry can be folded over to cover the sausage mixture, and onto itself to form a seal.
- Brush the edges with water and seal by pinching lightly together with fingers.
- Cut into {{safesubst:#invoke:convert|convert}} lengths, mark the top with a knife and brush with beaten egg or milk.
- Place on baking tray lined with baking paper and cook for about 30 minutes or until golden brown. Serve hot or cold.
- Finished.
Tips
- Glaze with beaten egg yolk instead of milk for a more shiny sausage roll.
- Double the pork and leave out the beef if you want to be traditional.
Things You'll Need
- Mixing bowl
- Bakers paper
- Rolling pin
- Fork
- Vegetable knife
- Baking tray
- Measuring spoon
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